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Library of Congress Cataloging-in-Publication Data:
Title: Food authentication : management, analysis and regulation / [edited by] Constantinos A. Georgiou.
Description: Chichester, UK ; Hoboken, NJ : John Wiley & Sons, 2017. | Includes bibliographical references and index.
Identifiers: LCCN 2016055351| ISBN 9781118810262 (cloth) | ISBN 9781118810255 (epub)
Subjects: LCSH: Food industry and trade-Safety measures. | Food supply-Management. | Food-Quality control.
Classification: LCC TP373.5 .F6635 2017 | DDC 363.19/26-dc23 LC record available at https://lccn.loc.gov/2016055351
Cover Images: (Background) 97/Gettyimages; (Circles: Top to bottom) Hurst Photo/Shutterstock; nevodka/Shutterstock; Pannonia/Gettyimages
Cover Design: Wiley
List of Contributors
Laura Aceña
Department of Analytical Chemistry and Organic Chemistry
Universitat Rovira i Virgili
Tarragona
Spain
Jorge Barros-Velázquez
Department of Analytical Chemistry Nutrition and Food ScienceSchool of Veterinary Sciences/College of Biotechnology
University of Santiago de Compostela
Lugo
Spain
Lucia Bertacchini
Department of Chemical and Geological SciencesUniversity of Modena and Reggio Emilia
Modena
Italy
Karola Böhme
International Iberian Nanotechnology Laboratory (INL)
Braga
Portugal
Ricard Boqué
Department of Analytical Chemistry and Organic Chemistry
Universitat Rovira i Virgili
Tarragona
Spain
Olga Busto
Department of Analytical Chemistry and Organic Chemistry
Universitat Rovira i Virgili
Tarragona
Spain
Pilar Calo-Mata
Department of Analytical Chemistry Nutrition and Food ScienceSchool of Veterinary Sciences/College of Biotechnology
University of Santiago de Compostela
Lugo
Spain
Cosima D. Calvano
Dipartimento di ChimicaUniversità degli Studi di Bari Aldo Moro
Bari
Italy
Donatella Capitani
Laboratorio di Risonanza Magnetica “Annalaura Segre”
Istituto di Metodologie Chimiche CNR Area della Ricerca di Roma
Rome
Italy
Marina Cocchi
Department of Chemical and Geological Sciences
University of Modena and Reggio Emilia
Modena
Italy
Marta Corzo-Martínez
Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM)
Madrid
Spain
Daniel Cozzolino
Central Queensland UniversitySchool of Medical and Applied Sciences
Central Queensland Innovation and Research Precinct
Rockhampton
Australia
Gabriela Cristea
National Institute for Research and Development of Isotopic and Molecular Technologies
Cluj-Napoca
Romania
Georgios P. Danezis
Chemistry Laboratory, Department of Food Science and Human Nutrition
Agricultural University of Athens
Athens
Greece
Caterina Durante
Department of Chemical and Geological Sciences
University of Modena and Reggio Emilia
Modena
Italy
Constantinos A. Georgiou
Chemistry Laboratory, Department of Food Science and Human Nutrition
Agricultural University of Athens
Athens
Greece
Yun-Hwa Peggy Hsieh
Department of Nutrition, Food and Exercise Sciences
Florida State University
Florida
USA
Natasa P. Kalogiouri
Laboratory of Analytical Chemistry Department of Chemistry
National and KapodistrianUniversity of Athens
Athens
Greece
Athanasios Krystallis
MAPP Centre
Aarhus University
Aarhus
Denmark
Mario Li Vigni
Department of Chemical and Geological Sciences
University of Modena and Reggio Emilia
Modena
Italy
Dana Alina Magdas
National Institute for Research and Development of Isotopic and Molecular Technologies
Cluj-Napoca
Romania
Luisa Mannina
Dipartimento di Chimica e Tecnologie del Farmaco
Sapienza Università di Roma
Rome
Italyand
Laboratorio di Risonanza Magnetica
“Annalaura Segre”Istituto di Metodologie ChimicheCNR Area della Ricerca di Roma
Rome
Italy
Andrea Marchetti
Department of Chemical and Geological SciencesUniversity of Modena and Reggio Emilia
Modena
Italy
Fotini Mellou
Institute of Theoretical and Physical Chemistry
National Hellenic Research Foundation
Athens
Greece
Montserrat Mestres
Department of Analytical Chemistry and Organic Chemistry
Universitat Rovira i Virgili
Tarragona
Spain
Antonio Monopoli
Dipartimento di Chimica
Università degli Studi di Bari Aldo Moro
Bari
Italy
F. Javier Moreno
Instituto de Investigación en Ciencias de la Alimentación
CIAL (CSIC-UAM)
Madrid
Spain
Georgios Mousdis
Institute of Theoretical and Physical Chemistry
National Hellenic Research Foundation
Athens
Greece
Jack Appiah Ofori
Department of Nutrition, Food and Exercise Sciences
Florida State University
Florida
USA
M. Beatriz P.P. Oliveira
REQUIMTE, Chemical Sciences Department, Faculty of Pharmacy
University of Porto
Porto
Portugal
Ignacio Ortea
Department of Food Chemistry
Institute for Marine Research Spanish National Research Council
Vigo
Spain
and
Institute for Reference Materials and Measurements (EC-JRC-IRMM)
Geel
Belgium
Constantinos A. Papachristidis
Chemistry Laboratory, Department of Food Science and Human Nutrition
Agricultural University of Athens
Athens
Greece
Yolanda Picó
Environmental and Food Safety Research Group (SAMA-UV)Desertification Research Centre (CIDE) UV-GV-CSIC and Department of Medicine PreventiveFaculty of Pharmacy
University of València
València
Spain
Ana I. Ruiz-Matute
Instituto de Química Orgánica General (CSIC)
Madrid
Spain
Joana Santos
REQUIMTE, Chemical Sciences Department, Faculty of Pharmacy
University of Porto
Porto
Portugal
M. Luz Sanz
Instituto de Química Orgánica General (CSIC)
Madrid
Spain
Anatoly P. Sobolev
Laboratorio di Risonanza Magnetica “Annalaura Segre”
Istituto di Metodologie Chimiche CNR Area della Ricerca di Roma
Rome
Italy
Demetrios G. Sotirchos
Chemistry Laboratory, Department of Food Science and Human Nutrition
Agricultural University of AthensAthens
Greece
Nikolaos S. Thomaidis
Laboratory of Analytical Chemistry Department of ChemistryNational and Kapodistrian
University of Athens
Athens
Greece
Aristidis S. Tsagkaris
Chemistry Laboratory, Department of Food Science and Human Nutrition
Agricultural University of Athens
Athens
Greece
Carlo G. Zambonin
Dipartimento di ChimicaUniversità degli Studi di Bari Aldo Moro
Bari
Italy
Preface
Food Authentication: Management, Analysis and Regulation has been written by an international group of peers with high academic and research credentials. As well as providing a reference for researchers working in food authentication, it will serve as an essential source of information for analytical and food scientists in the field in who have an interest in analytical approaches. The book is also a companion for under- and postgraduate students in their study of food authentication, and aims to be useful to researchers in universities and research institutions.
We would like to acknowledge the generous contribution of all the chapter authors. The remarkable effort of the contributors that are leading scientists in their field is greatly appreciated. Further, we acknowledge Wiley staff for their helpful assistance through the development of this project. It has been a pleasure to work with all of you. Last, but not least, we thank our families for their support.
To our families,
Constantinos A. Georgiou and Georgios P. Danezis Agricultural University of Athens, Greece December 2016